Teriyaki Chicken Wings
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These sweet and sticky teriyaki chicken wings are a staple on game day! Baked and delicious, they’re easy to make and always a hit.
Enjoy our teriyaki wings as an appetizer, or make them part of your take-out at home night alongside vegetable stir fry noodles and some egg roll in a bowl!
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Teriyaki Chicken Wings
Teriyaki Chicken Wings
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Teriyaki Chicken Wing Ingredients and Supplies
- Chicken wings – Party style wings are ideal, as they have already been separated into wingettes and drummetes (flats). But if you want to save money and buy them whole, we show exactly how to cut them in this baked chicken wings article!
- Parchment paper or silicone mat – This keeps the wings from sticking to the baking sheet, you don’t want to lose any crispy skin!
- Baking sheet – I like to use a large baking sheet, but a casserole dish will work for smaller batches.
- Prep bowl and cover – Something light that you will be able to pick up an handle easily. For the cover I often use a plate.
- Teriyaki sauce – I prefer a good thick sauce.
- Optional: Sesame seeds, green onion, salt & pepper
How do you make teriyaki chicken wings? (step-by-step)
⭐ First, place wings on a lined baking sheet and dust with salt and pepper, if desired.
⭐ Next, bake on each side, until golden brown.
⭐ Then, remove wings and place in a prep bowl. Pour sauce over, then cover and shake.
⭐ Finally, cook an additional few minutes until the sauce is baked on.
Preparation
Can you bake teriyaki wings from frozen?
You absolutely can! If cooking chicken wings from frozen, you will need to drain the pan every 10 – 15 minutes or so until wings stop releasing liquid. Cook time will increase by about double (depending on how frozen, how large, and how much liquid they were frozen in).
Can you prep the wings ahead of time?
Sure! If you want to cut down on prep time, you could absolutely do the initial bake ahead of time and then sauce them up and pop them back in the oven about 10 minutes before you’re ready to eat.
Should I use a wire rack for teriyaki chicken wings?
We do not suggest baking the wings on a wire rack as it can make the meat dry out and taste tough. You’re able to get perfectly crispy skin, while keeping the chicken moist with a baking sheet and silicone/parchment mat!
Can I use homemade teriyaki sauce?
Totally! I don’t have an authentic homemade sauce recipe, but sometimes I’ll whisk together some soy sauce, brown sugar, pineapple juice, garlic, and ground ginger if I don’t have any teriyaki sauce on hand.
Leftovers and storage
How long will baked teriyaki chicken wings last?
You can store cooked chicken wings in a sealed container in the fridge for 3 – 4 days. They can be reheated in a microwave, or in the oven or toaster oven if you want to re-crisp the skin.
Can you freeze leftover teriyaki chicken wings?
Yes! We like to freeze leftover wings in single portion sizes for quick lunches on busy day. Allow the wings to cool to about room temperature then store in an air-tight freezer safe container. They will keep for 3 – 6 months if maintained at or below freezing.
Tips and tricks
🟢 Brine the wings with our three ingredient chicken brine for a few hours or overnight for extra moist meat.
🟢 Turn your oven onto convection for the last 7 – 10 minutes for extra crispy skin.
🟢 Finish your teriyaki wings with sesame seed and green onion for an extra level of flavor.
What to eat with teriyaki chicken wings (serving suggestions)
These are a fun appetizer, but we also love them for dinner! Serve with homemade fried rice, sweet and sour chicken, and vegetable chow mein. And don’t forget the yum yum sauce to dip!
More chicken recipes to try
- Easy butter chicken recipe
- Baked chicken spaghetti
- Instant pot shredded chicken
- Curry grilled chicken wings
- See all our chicken dinner ideas!
Other yummy dishes with teriyaki sauce
- Teriyaki chicken
- Salmon with teriyaki sauce
- Teriyaki chicken kabobs
- Homemade teriyaki sauce
- Teriyaki salmon recipe
Appetizers you’ll enjoy
Tools we love
- Large baking sheets – Possibly my most used kitchen item.
- Silicone baking mat – Nothing sticks! These things are magic.
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How to Make Teriyaki Chicken Wings
Teriyaki Chicken Wings Recipe
Ingredients
- 2.5 - 3 lbs chicken wings about 20 wings
- 1 - 2 cups teriyaki sauce
- salt and pepper to taste
- sesame seeds, green onion if desired
Instructions
- Place wings on a parchment or silpat lined baking sheet (they can be close together or even touching, but not on top of one another). If you are making plain wings, go ahead and dust with salt and pepper, to your liking.
- Bake at 425F for about 15 minutes* on each side, until wings are browning and cooked through.
- Remove wings and place in a prep bow. Pour sauce over, then cover and shake vigorously until wings are coated evenly.
- Use tongs to place wings back on a lined baking sheet and return the tray to the oven for an additional 5 - 7 minutes, until crispy and perfect. If your oven has a convection setting, use it now for best results.
Video
Notes
- If cooking wings from frozen, you will need to drain off discharge every 10 - 15 minutes or so until wings stop releasing liquid.
- Cook time will increase by about double or more (depending on how frozen, how large, and how much liquid they were frozen in).
- Wings will eventually cook through and brown!
Nutrition
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Teriyaki Chicken Wings
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These were finger-lickin amazing, sticky and super easy to make, the whole family loved them!!
Made this for the family and it was a hit! We love teriyaki chicken!
Wings are always a hit in our house! Hubby was impressed with how easy these are to make too. A Saturday night staple for us.